6 people
SIDE
Ina Garten How Easy Is That? (p. 173)
Head of cauliflower - 1
Garlic - 1 head
Parsley - 1⁄4 cup
Lemon - 1 (2 tbl)
Pine nuts - 3 tbl
Cauliflower - trim and cut into large florets
Garlic - separate cloves, leave unpeeled
Parsley - mince
Pine nuts - toast
Lemons - juice (2 tbl)
Preheat the oven to 450 degrees.
Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel, and cut off any brown parts. Cut the largest cloves in half lengthwise so they are uniform.
On a sheet pan, toss the cauliflower with the garlic, 3 tbl of olive oil, 2 tsp salt and 1 tsp pepper. Spread the mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and the garlic is lightly browned.
Scrape the cauliflower into a large bowl with the garlic and pan juices. Add 1 1⁄2 tbl of olive oil, the parsley, pine nuts and lemon juice. Sprinkle with another 1⁄2 tsp of salt and toss well. Serve hot or warm.